Roasted Bell Peppers Marinated in Honey Balsamic
Vinaigrette
Using Mills Family Farms Wholeaves® Romaine Hearts
by Chef Wendy Brodie
Serves approximately 30
Ingredients:
30 Wholeaves® Romaine Hearts leaves
1 red bell pepper
1 yellow bell pepper
1/2 cup honey balsamic vinagrette
1/4 pound shaved Parmesan
Method:
Roast bell peppers in preheated 375¼ oven until soft and lightly colored,
turning from time to time in oven, so that the browning is even, about
40 minutes. Put bell peppers in plastic bag or brown bag for about 20
minutes to steam. Then remove skin and seeds. Cut into julienne pieces
and place in bowl. Toss with the honey vinaigrette and marinated for at
least a few hours. Drain if necessary. Place a rounded teaspoon on the
stem end of each romaine heart leaf and top with a piece of shaved Parmesan
cheese.
Honey Balsamic Vinaigrette
Ingredients: makes about 1 quart
1 cup balsamic vinegar
1/3 cup honey
1/4 cup Dijon mustard
1/4 cup lemon juice
1 teaspoon red pepper flakes
2 tablespoons Italian seasoning
2 tablespoons chopped garlic
1/4 cup chopped shallots
11/4 cups olive oil
11/4 cups canola oil
salt and fresh ground pepper to taste
Method:
Combine all ingredients in blender and whirl for a few minutes. Keep in
refrigerator.